Make It

Beat cream cheese and remaining sugar in large bowl with mixer until blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, beating on low speed after each addition just until blended. Pour over crust.

Bake 1 hour to 1 hour 10 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.

Size Wise

Since this indulgent cheesecake makes 16 servings, it is the perfect dessert to serve at your next party.

Substitute

Prepare using PHILADELPHIA Neufchatel Cheese.

How to Easily Cut Creamy Desserts

When cutting creamy-textured desserts, such as cheesecake, carefully wipe off the knife blade between cuts with a clean damp towel. This prevents the creamy filling from building up on the blade, ensuring nice clean cuts that leave the filling intact.

Servings

16 servings

Diabetes Center

Carb Choices: Carb Choice

Nutrition Bonus

Nutritional Information

Serving Size 16 servings

AMOUNT PER SERVING

Calories

370

% Daily Value

Total fat

23g

Saturated fat

13g

Cholesterol

110mg

Sodium

290mg

Carbohydrate

36g

Dietary fiber

1g

Sugars

28g

Protein

5g

Vitamin A

15 %DV

Vitamin C

0 %DV

Calcium

6 %DV

Iron

4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Ratings & Reviews

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Leave a Review

lynntrlynntr|Fri, May 29 2015 8:32 PM

Ttook this recipe to a Indy 500 party and it was a hit, its a keeper for sure.

onlyonewayonlyoneway|Thu, Sep 4 2014 5:21 PM

This recipe is so simple and everyone says it is "the best cheesecake they have ever had." I follow the recipe to the letter with only one exception and that is to bake the cheesecake in a water bath. It always comes out perfect.

janicekayvanjanicekayvan|Tue, Aug 19 2014 9:16 AM

I have made this many times....I don't alter anything. Hint: make sure eggs are at room temp and put a pan of water in the oven as you start to pre-heat and keep in oven during baking. Both of these will prevent cracking of the top....just in case you drizzle a topping over the cake instead of spreading a topping.
MMmmmmmm good!